Alpine cheese and mountain cheese in Bregenzerwald
The Bregenzerwald is a mountain landscape area in the Austrian province of Vorarlberg and offers a great variety of landscapes.
The cultural landscape of the Bregenzerwald is still characterised by many hundreds of years of cheese history and the resulting structures of the alpine and dairy industries.
As always, they have had an influence on coexistence and are the basis for the culinary homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info of the original Bregenzerwald Alpine cheese and mountain cheese.
About 6% of the Bregenzerwald population are farmers and live from dairy and livestock farming. For many of these farmers, tourism and small businesses play a major role – shown HERE by the booming example of holidays on a farm.
Farm policy instead of agricultural policy!
The Bregenzerwald farm economy is an agriculture of small structures and cooperative cooperation (farmers’ association)
The Bregenzerwälder Alpkäse and Bergkäse – the leading products of the Vorarlberg cheese region
Until the late 17th century, the Bregenzerwald produced only sauerkäserei (fully skimmed milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info). The advantage was that you could also produce a lot of butter.
Butter served at that time as a tax for the upper estates.
After the 30-year war, the Bregenzerwald cheesemakers were taught the art of “fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info skimming” by Appenzeller alpine dairymen from Switzerland (the milk is not skimmed or only partially skimmed).
The typical Bregenzerwald alp cheese and mountain cheese (both hard cheeses) originated in this periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info, developed into the “treasure” of the region and are today two different regional specialities.
Mountain/Alpine cheese in the shop
Alpine hard cheese
Much added value remains in the region
The production and marketing of rural products in the own region leaves a lot of added value in the Bregenzerwald and thus secures the existence of the farmers.
This also secures jobs in other sectors and thus keeps the population in rural areas. This in turn is an important prerequisite for maintaining a fascinating holiday and recreation landscape – the Bregenzerwald hiking and recreation paradise.
Many Alpine dairies are also easy to walk through. The summer Alpine pastures and Alps with their hospitable Alpine dairymen inspire many hikers. You can also try and enjoy many things on the spot.
It is interesting for most people to look over the shoulder of the alpine dairyman as the spicy mountain cheese is made in the copper kettle.